Quarkkeulchen with Cranberries and a Cinnamon Blueberry Compote
Prep Time: 30 minutes
Total Time: 1 hour
Serves: approx. 4
- 500g jar of blueberries in own juice
- 2 tablespoons icing sugar
- 1 cinnamon stick
- 1 tablespoon cornstarch
- 120g potatoes, boiled
- 2 eggs, separated
- 80g sugar
- 150g quark, hung overnight in a cheesecloth
- 50g all-purpose flour
- 100g dried cranberries
- Zest of one organic lemon
- Pinch of salt
- 4 tablespoons butter
- Place a sieve over a small saucepan and pour the blueberries, allowing them to drip, making sure to reserve the blueberry juice. Add cinnamon stick and icing sugar to the juices and simmer for approx. 5 minutes. Dissolve the cornstarch in a tablespoon of water and then pour it into the blueberry juice. Continue to simmer until the sauce begins to thicken, then add the blueberries and allow to warm through. Steep and keep warm, making sure the compote does not cook. Discard cinnamon stick before serving.
- Peel boiled potatoes, discarding the skins and mash finely with a potato masher or using a potato ricer. Place mashed potatoes in a mixing bowl, add quark, sugar, flour, egg yolks, cranberries, lemon zest and mix with a wooden spoon to a silky smooth batter.
- In a separate clean bowl whisk egg whites with the pinch of salt until stiff. Make sure not to overbeat the egg whites. Using a metal spatula gently fold the egg whites into the quark batter. Allow the batter to rest n the fridge for 20 minutes.
- Melt some butter in a pan. Using two tablespoons drop about a tablespoon of batter into the hot pan and gently flatten with the back of a spoon. Fry the quarkkeulchen on each sides for 2 minutes until they are a gorgeous golden color.
- Serve the quarkkeulchen with the warm blueberry compote.
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